Spicy blood cockles stewed with lemongrass, authentic Thai flavor, is a delicious dish that does not require elaborate preparation but helps change the taste for family meals during long holidays. Accordingly, housewives can refer to the recipe below to quickly make richly flavored blood cockles stewed with lemongrass and chili.
First, prepare enough ingredients including 1kg blood cockles, 4 lemongrass branches, 6 fresh chili peppers, 1 ginger branch, 1 galangal branch, 3 lemon leaves, 100ml tamarind juice, 100g chili sauce, 30g satay, rice water and 30ml fish sauce, 70g sugar and cooking oil.
Next, prepare blood cockles by washing them thoroughly and then soaking them in rice water and 1 peeled chili for about 1-2 hours. When the cockles release all the sand, scrub and wash the cockles again with clean water and drain.
Wash lemongrass and crush it, cut it into 2-3 pieces. Wash and slice fresh chili, galangal and ginger.
Prepare a large pot and place it on the stove, set the heat to medium, add 1 tablespoon of cooking oil and bring to a boil, add fresh chili, ginger, galangal and lemongrass and stir well for about 2 minutes to enhance the aroma. Continue to season with sugar, tamarind juice, fish sauce, chili sauce, satay, lemon leaves and filtered water and stir well for about 3 minutes until the mixtures blend together.
Put blood cockles in a pot, close the lid and steam for about 10 minutes until the cockles open their mouths, meaning they are cooked. Thai-style spicy lemongrass steamed blood cockles can be enjoyed with a bowl of chili sauce, lemongrass, ginger, sour chili, salty and sweet or simply a bowl of salt, pepper, lemon to fully feel the flavor.
